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First time Brisket

post #1 of 10
Thread Starter 
So today I'm going to try a brisket. We got a 3lbs brisket. So far, I've injected it with beef broth and rubbed it with paprika, brown sugar, garlic powder, onion powder, oregano, salt and pepper. This sat overnight.



The plan today is to smoke with Jack Daniel's Oak barrel chips on the Masterforge MES30 clone. Smoke to 165deg then wrap in foil in a pan with more broth and take it all the way up to 210ish to be able to pull/shred it for tacos. I'll let it rest in the cooler before pulling it.





It just started to rain... wish me luck!
post #2 of 10
Thread Starter 
Into the MFES30 at 230deg and the brisket is at 75deg.
post #3 of 10
Off to a great start. How do you like that smoker?
post #4 of 10
Thread Starter 
Quote:
Originally Posted by gotbags-10 View Post

Off to a great start. How do you like that smoker?

Thanks!

It's been good so far. I've done some snack sticks, a Boston butt pulled pork and some chicken so far. I think this is the 4th weekend with it now.
post #5 of 10
Looks good! I did a small flat (4#) awhile back , and I was surprised how fast it cooked.....I guess because it was small?
Anyway , it came out good. Hope yours does the same. grilling_smilie.gif
post #6 of 10

Looking good Bry.  ...Real good.  What internal  temp are you shooting for on that baby?  Going to wrap it later on?

Brian

post #7 of 10
Thread Starter 
It's at 170 now and I just put it in a pan with broth and wrapped it up. I'm planning on shredding/pulling it when done, so we'll go up to 210deg before I pull it and let it rest until we're ready to eat and shred it right before. The plan is for tacos for dinner.





I'm really liking the smell of the JD oak barrel smoke... I think I'll be switching to that from hickory
post #8 of 10
Thread Starter 
Mmmmmm...delish!


Shreded up... and ready for tortillas.
post #9 of 10
Thread Starter 
And in taco form..
post #10 of 10

Hmmm. 33.gif This Georgia Boy is eating like a Texan... LOL

A great looking plate.Brian

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